Pumpkin risotto is a creamy and delicate dish perfect for this fall season, when the pumpkin is the queen of our tables! This recipe is perfectly embodies all the delicious flavors of this vegetable, since it is not covered by any other ingredient, but only enhanced by a small amount of tomato sauce. The pumpkin risotto is a dish that warms the heart and satisfies the palate, perfect for a chilly evening.
Clean the pumpkin of the seeds and skin the peel
Cut the pumpkin into medium cubes
Finely chop the onion, carrot and celery
In a pan, melt half the butter over low heat
Sautee the onion, carrots and celery until tender
Add the pumpkin and half a glass of warm water
Let simmer over medium heat for 10 minutes
When the water is mostly evaporated add the rice and a pinch of salt
Let the rice toast for two to three minutes and then add in some hot water or vegetable broth and mix well
Add the tomato sauce and continue cooking and stirring, adding a little water or vegetable broth as you see it evaporating
After about 20 minutes
, once the rice is almost cooked, add the hot milk
Taste the rice to see if it is well cooked, once it is cooked, season with salt, add in the leftover butter, and stir for a few minutes
Turn off heat, add parmesan to taste and mix well
Let the risotto rest for two or three minutes and sprinkle with parmesan cheese, garnish with parsley and enjoy!